Banana-Sour Cream Cake

1 Pkg. (2-layer size) yellow cake mix
1 cup mashed ripe bananas (about 3)
1 cup Breakstone’s or Knudsen Sour Cream
3 eggs
1/4-cup oil
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/2-cup butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped Planters Walnuts

Heat oven to 350°F.

Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.

Pour into greased and floured 13×9-inch pan. Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.

Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition.

Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top side down, on plate; spread with some of the frosting. Top with remaining cake half, top side up. Spread top and sides with remaining frosting. Press nuts into sides.


Cooking with Walnuts: 51 Recipes using Walnuts

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